Everything you need to brew All Grain or Partial Mash. You can purchase malts milled or unmilled, by the whole kilogram or in smaller quantities to make up your exact recipe. Our house malts offer great value, or brew something a bit more special with the best offerings from each maltster in our premium malts section. Use our grain bill order form to purchase everything you need for a specific recipe.
Melanoidin malt enhances body, mouthfeel and malt aroma. It is rich in 'bready' and honey-like flavours. Ideal for adding depth and a fuller character to lagers, ales and dark style beers. Weyermann Melanoidin Malt
$6.60
Dark Munich Malt adds deep, malty sweetness with notes of bread crust, toast and subtle caramel. Perfect for enriching the colour, body and flavour of bocks, dunkels and other robust beer styles.
$6.60
Gladfield Munich Malt delivers a rich, malty sweetness with biscuit and toasty notes adding depth and warmth to your brew. Ideal for dark lagers, ales, lagers, saisons and any beers needing enhanced malt character. It is also referred to as 'Munich I' or 'Light Munich' by some brands. Gladfield Munich Malt
$6.00
Weyermann Oak Smoke Wheat combines gentle oak smoke with soft, bready wheat notes for a distinctive flavour profile. Ideal for smoked beers, wheat ales, whiskeys and creative styles with a subtle smokey twist. Weyermann Oak Smoked Wheat
$6.80
Oat Malt adds a smooth, creamy mouthfeel and subtle nutty sweetness to your beer. Perfect for improving body and head retention in stouts, porters, hazy IPA's and other full bodied styles. Gladfield Big O
$8.00
Gladfield Ale malt is made from Autumn grown 2-row barley varieties. The malt is fully modified through a traditional long cool germination. Only plump low protein barley is used which allows for a higher extract potential and helps eliminate haze issues in your beer. This is a highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for a lighter hoppy pale ale by adding small amounts of Pilsner malt. A single step mash of between 64° and 67°C is sufficient to avoid any lautering problems and obtain good extract however multi step mashes may improve extract potential and improve stability in the bottle. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.
$5.20
Peated malt is produced from conventional two-row spring pot still malt which has peat reek introduced during the kilning stage. Historically this would have taken place as peat would have been burned to fire the kilns in parts of Scotland. The malts produced today have characteristic peaty flavours and aromas originating from the phenolic compounds imparted by the peat reek. Peated malt may also occasionally be used as a very small inclusion in brewers' mashes to produce beer with a smoked character. Gladfield Peat Malt
$6.80
Gladfield Pilsner malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes?? make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of un-malted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts, however it is not designed for large amounts of un-malted adjunct. It is important for the brewer to properly control mash pH to obtain the best efficiency and desired brewing outcomes. Specification (EBC Test Method) Moisture (%) Max 5 Typical Analysis 3.5 Extract Fine Dry min % 79 Typical Analysis 81 Extract Coarse Dry Typical Analysis 80.8 Extract Fine As-is Typical Analysis 78.5 Saccharification time 10 Typical Analysis 10 Odour Typical Analysis normal Wort Colour 3.2-4.0 Typical Analysis 3.8 Total Nitrogen (%) 1.40 1.70 Typical Analysis 1.6 Kolbach Index 35.0-41.0 Typical Analysis 39 pH 5.7-6.0 Typical Analysis 6.0 Diastatic Power (WK) min. 240 Typical Analysis 250 FAN (mg/l) min 120 Typical Analysis 130 Friability (min) % 85 Typical Analysis 94 Glassy Corns (max) % 2 Typical Analysis 0.6 P.U.G (max) % 5 Typical Analysis 1.0 Additional Information Usage: Base malt for any beer style, light in colour with a sweet clean flavour. Guidance Usage Rate: Up to 100%
$5.20
Pilsner malt, the basis of pale lager, is quite pale and strongly flavored. Invented in the 1840s, Pilsner malt is the lightest-colored generally available malt, and also carries a strong, sweet malt flavor. Usually a pale lager's grain bill consists entirely of this malt, which has enough enzymatic power to be used as a base malt. The commercial desirability of light-colored beers has also led to some British brewers adopting Pilsner malt (sometimes described simply as "lager malt" in Britain) in creating golden ales. In Germany, Pilsner malt is also used in some interpretations of the K?lsch style. Our house pilsner malt is Gladfield Pilsner.
$5.20
Red Back Malt is also a unique malt made by Gladfield. It is prepared by a special process before going into the roaster, where it is roasted to favour certain maillard reactions which cause the malt to produce a lovely red hue in the resulting beer without the opalescence that can occur with other similar malts. In other words the wort colour is bright with good clarity but most of all a lovely red colour. Red Back goes well with Gladfield Ale and Aurora malt which is a melanoidin malt. Specification: Moisture (%) Max <6 Extract Fine Dry 78 Wort Colour Range (EBC) 60-80 Typical Wort Colour (EBC) 65 Typical Uses & Styles: Adds malty, dried fruit and toasted malt flavours with red hues Irish Red Ales Red Rye IPA India Red Ales American Amber Ales Usage Rate Guidance: Up to 15% of the grist
$6.60
Typical rice flavour, colour and aroma. Will help you brew light, clean and crisp beers. Often used in American and Japanese lagers. Blue Lake Milling Flaked Rice
$8.50
Rice hulls offer a natural, easy way to help prevent a stuck mash! Rice Hulls are used to aid in filterability when you're doing all-grain brewing with a high percentage of wheat or oats, or if you have had lautering problems. They do not impart any flavor to the finished beer.
$4.00
Roast barley are un-malted barley kernels which have been toasted in an oven until almost black. Roast barley is, after base malt, usually the most-used grain in stout beers, contributing the majority of the flavour and the characteristic dark-brown colour; undertones of chocolate and coffee are common. Essential for stouts, it imparts a distinct, roasted flavour to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%). Small amounts are OK in Porters, provided it doesn't overpower the chocolate/caramel notes. Gladfield Roast Barley
$6.60
Dark roasted wheat, used similarly to roasted barley. A novel addition for darker wheat based beers. A style of grain popularised by the very similar "Midnight Wheat" by Briess. Gladfield Roasted Wheat
$8.00
Flaked (or rolled) barley is un-malted, dried barley which has been gelatinised and rolled into flat flakes. It imparts a rich, grainy flavour to beer and is used in many stouts, especially Guinness stout; it also improves head formation and retention. Our house rolled barley is Blue Lake Millings.
$5.50
Rolled (or flaked) oats is un-malted, dried oats which has been gelatinised and rolled into flat flakes. Commonly used as a mash ingredient in Oatmeal Stouts and Hazy beers. Our house rolled oats is Blue Lake Millings.
$5.50
Rolled rye is traditionally de-hulled rye which is then steamed and rolled into flat flakes under heavy rollers. Rye adds a crisp, slightly spicey and dry aspect to your beer. Rice hulls is recommended when using this product. Our house rolled rye is Blue Lake Millings.
$5.50
Rolled Spelt brings a rustic, nutty flavour and soft creamy texture to your beer. Excellent for adding complexity , body and a distinct character to farmhouse styles, spelt beers and wheat beers.
$8.00
Rolled (or flaked) wheat is un-malted, dried wheat which has been gelatinised and rolled into flat flakes. Commonly used in Witbier and hazy beers. Our house rolled wheat is Blue Lake Millings.
$5.50
Rye Malt adds a distinctive spicey, earthy flavour and a crisp dry finish to your beer. Ideal for enhancing complexity and mouthfeel in rye IPA's, pale ales and traditional rye beers. Our house rye malt is Gladfield.
$7.00
Gladfield Shepherds Delight Malt is what we consider as stepped up version of our Aurora malt. Shepherds Delight malt has intense bready, toasted and kola flavour with a lingering fruity sweetness. This malt should be used sparingly to supercharge the maltiness of a beer and will give flavours similar to a decoction mash. Used at too high a concentration could lead to bitterness in the final beer we recommend combining Shepherds Delight with our Vienna malt to give a balancing sweetness. This malt will give a stunning red hue to your beers. Specification: Moisture (%) Max <4.5 Extract Fine Dry 78 Wort Colour Range (EBC) 250 ??? 350 Typical Colour (EBC) 280 Usage and Styles: Adds deep red colours. Malty toasted and kola flavours. Ideal for red beers. India Red Ales Red IPA Red Rye IPA Irish Red Ales Usage Rate Guidance: Up to 10% of the grist
$6.90
Bestmalz Smoked malt is prepared over beech wood from the Franconian Jura Mountains and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires. The malt is ideally suited to making both beer and whisky. The intensity of the smoked flavour depends to a large extent on the amount of malt used. We recommend 10% of the grain bill for a first application, increasing it to up to 100% depending on your preference. However, you should take into account that the overall smoky flavour usually only unfolds once the beer has been fermented and stored. Bestmalz Smoked complies with the purity guidelines of the German Reinheitsgebot.
$6.60
Produced from quality spring barley. Dark-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery colour to finished beer. Adds mouthfeel as well as a rich malt accent to brew. Very intense, complex, mild, caramel flavour, bread crust and raisins. Beer style: Porter; Stout; Black beer (Schwarzbier); Barley Wine-Style Ale; Belgian-Style Abbey Ale; Belgian 'Bruin' Beers; Belgian Specialty Beers; German-Style Doppelbock or Eisboc Weyermann Special B
$8.00
$9.00
Supernova Malt is a unique malt made by Gladfield Malt. Supernova Malt is a roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour. This is a great malt to be used in any beer style. We have already seen it used in Pilsners and IPAs between 10–25%. We also recommend its use in an Amber Ale up to 25%, it adds a rich depth of malty flavour and really makes this style shine. It goes well in a Porter up to 10–15%, complementing the darker roast malts and adding complexity. Also great for Pale Ales for great toasty caramel flavours that won’t overtake the hops, use 5–10%.
$6.60
Gladfield Toffee Malt is a unique malt produced by Gladfield Farm & Malting. Basically a fully caramalized malt that has been roasted at very low temperature. This special roasting cycle produces a very light colour and the resulting malt is toffee like to chew instead of the crystalized popcorn affect of using higher temperatures. The resulting malt is very popular for adding a malty toffee flavour to lighter coloured beers and also adds good beer stability, body and mouth feel. Due to the higher moisture content of Gladfield Toffee malt, we advise that when milling, the Toffee malt is blended through with your base malts. This ensures a good crush and full release of the rich Toffee malt flavour. Specification: Moisture (%) Max <7.5 Extract (dry) Range 74% Wort Colour Range EBC 10-20 Typical Colour 12 Usage: Adds Toffee / Honey flavours with low colour impact Usage Rates Guidance: Up to 25%
$6.60
Torrefied Wheat improves head retention and body while contributing to a light, malty sweetness to your beer. Perfect for enhancing foam stability in ales, bitters and wheat beers. Weyermann Torrefied Wheat
$8.00
Vienna malt or Helles malt is the characteristic grain of Vienna lager and although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsner malt. Vienna malt is kiln dried at a higher temperature than pale malt yet still retains sufficient enzyme power for use as 60 to 100% of total mash grist. Vienna is a rich, aromatic malt that will lend a deep colour and full flavour to your finest Vienna or Marzen beers. Gladfield Vienna Malt
$6.00
Produced in a similar way to crystal barley malt, wheat crystal has a sweet taste with caramel, toffee flavours. It adds colour and improves body and foam stability. An unique an uncommon malt, good for brews where body and sweetness are desired while maintaining a high wheat content. Weyermann Wheat Crystal
$8.00
Wheat malt provides a soft, malty flavour with a smooth, creamy texture and excellent head retention. Ideal for traditional wheat beers, pale ales and styles needing enhanced body and foam stability. Gladfield Wheat Malt
$6.60
